Soften gelatin in cold water; add boiling water, stir to dissolve completely.
Add orange juice, lemon juice and sugar; stir until sugar is dissolved, then refrigerate until thick as eggwhite.
Whip one pint (2 cups) whipping cream, using chilled bowl and beaters; fold into thickened gelatin mixture.
Coat sides of 3 quart bowl or 10" tube pan with vegetable shortening and line with waxed paper.
Break angel food cake into 1 inch pieces; alternate layers with gelatin/whipping cream mixture.
Chill overnight or 6 to 8 hours.
Invert onto cake plate and frost with 1/2 pint (1 cup) cream whipped.
Cover generously with coconut and refrigerate until serving time.
Refrigerate any leftovers promptly.